FRENCH-CANADIAN MEAT PIE

PASTRY Ice water
¥4 cup shortening (Use ¥2 for bottom crust; ¥2 for
1 tsp. salt top. )
2¥2 cups flour 2 tbsp. water
Filling Grated bisto or oxo (for color )
1 lb. meat (ground beef or Salt, pepper, garlic (to taste)
Yo beef Y2 sausage ) Cinnamon (dash)
1. onion. Sage — to taste
2 small potatoes (cooked and
_ mashed )

Saute onion in butter; add meat and brown. Add remaining
ingredients.
- Put in shell, cover with top crust and bake 1 hour at 400°.
Serve with tossed salad and an aspic, or Tomato Jelly Ring.
‘Serves four. Anne Finley

CHICKEN MARENGO
_ (French) taken from “A World of Good Eating”
1 frying chicken (4-442 lbs.) 2 lb of mushrooms

Cooking oil or

Salt and pepper 1 tin mushrooms and some juice
10 or 12 small white onions or 2 cups tomatoes (solid pack or

4 or 5 leeks chopped coarsely fresh )

1 clove garlic (optional ) 1 cup stock or chicken bouillion

Cut the fryer into serving portions, sprinkle with salt and pep-
per (and garlic salt if you are omitting the clove of garlic. Brown
the chicken pieces in the hot oil. Add the tomatoes, onions, garlic
and mushrooms and cook covered in the oven at 350° for 1¥2 hours.

Remove the chicken to a warm platter and add 1 cup of stock
or bouillion (or ¥2 cup white wine and ¥2 cup stock) to the skillet.
~ Cook this stock down until it thickens then remove garlic (if used)

and pour over chicken. Adapted by E. Smith
YORKSHIRE PUDDING

2 eggs 1 cup milk

1 cup flour 1 tsp. salt

Have eggs and milk at room temperature.

Mix eggs and milk. Sift flour and salt into liquids. Blend until
smooth.

Do above an hour or so before actual time of baking. Every
so often as you pass the bowl, beat ingredients.

Pour batter into individual Pyrex or muffin tins which have
melted fat in the bottom. Batter should fill contanier by one-third,
leaving two-thirds of the space for rising. Place in 400° oven for
30 minutes. Fern McEachern

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